3/ 

in  No.  31. 

I'.  S.  DEPARTMENT   OF   A(  ikfCCl/rrkK. 


Bulletin  No.  31 


174 


OFFICE    OF    EXPERIMENT    STATIONS. 


i 


A 


DIETARY  STUJ)IES    .<% 


AT    THE 


I    XIVERSITY   OF    MI 


°  % 


i 


IN 


1  S  Q  5 


AND 


Ob 

flf      .  BAT&  RELATING  TO  BREAD  AND  MEAT 
^3?    i        ^CONSUMPTION  IN  MISSOURI. 

tX  *    I:        H.  B.  GIBSON,  S.  CALVEET,  and  D.  W.  MAY, 

N  3  •"" 

hiar  ..v 

s  ? .- 


UNIVERSITY  or  MISSOURI.        /',*<• 


WITH  COMMENTS,  f 

BY 

W.  0.  ATWATER  and  OHAS.  D.  WOODS. 


WASHINGTON: 

GOVERNMENT    PRINTING   OFFICE. 
1806. 


Bulletin  No.  31.  1Tl 

U.S.  DEPARTMENT  OF  AGRICULTURE. 

OFFICE    OF    EXPERIMENT    STATIONS. 


DIETARY  STUDIES 


AT   THE 


UNIVERSITY   OF    MISSOURI 

IX 

1  8  Q  5 


AXD 


DATA  RELATING  TO  BREAD  AND  MEAT 
CONSUMPTION  IX  MISSOURI. 


BY 


E.  B.  GIBSON,  S.  OALVEET,  and  D.  W,  MAY, 
mrrvjgatsiTT  or  Missouri. 


WITH  COMMENTS, 

BY 

W.  0.  ATWATER  and  OKAS,  D,  WOODS. 


WASHINGTON: 

GOVERNMENT   PRINTING   OFFICE. 
1896. 


LETTER   OF  TRANSMITTAL. 


United  States  Department  of  Agriculture, 
Office  of  Experiment  Stations, 

Washington,  I).  C,  June  15,  1806. 

Sir:  I  have  the  honor  to  transmit  herewith  a  report  on  the  food 
supply  and  consumption  in  Missouri,  made  in  1895,  by  II.  B.  Gibson, 
professor  of  chemistry  of  the  University  of  Missouri,  S.  Calvert,  and 
D.  W.  May.  Two  dietary  studies  of  a  students'  club  at  the  University 
of  .Missouri  and  an  investigation  of  the  relative  bread  and  meat  con- 
sumption in  families  in  the  State  are  included  in  this  report.  These 
investigations  constitute  a  part  of  the  inquiries  made  with  aid  of  the 
funds  appropriated  by  Congress  "  to  enable  the  Secretary  of  Agricul- 
ture to  investigate  and  report  upon  the  nutritive  value  of  the  various 
articles  and  commodities  used  for  human  food.77  They  were  conducted 
under  the  immediate  supervision  of  Prof.  W.  O.  Atwater,  special  agent 
in  charge  of  nutrition  investigations,  in  accordance  with  instructions 
given  by  the  Director  of  this  Office. 

In  carrying  out  the  provisions  of  the  act  above  cited,  representative 
localities  have  been  selected  in  different  parts  of  the  country  in  order 
that  definite  information  regarding  the  food  supply  and  consumption 
of  people  living  under  different  conditions  might  be  obtained.  The 
University  of  Missouri,  at  Columbia,  Mo.,  offered  many  facilities  for 
dietary  work.  It  has  well-equipped  laboratories,  and  the  department 
of  chemistry  was  under  the  direction  of  Professor  Gibson,  one  of  the 
best  authorities  on  dietary  work  in  America.  It  was  the  original 
intention  to  make  a  somewhat  extended  series  of  investigations,  but 
the  work  which  was  begun  by  Professor  Gibson  was  interrupted  by  his 
untimely  death  in  October,  1895.  Comments  on  these  investigations 
made  by  Professor  Atwater  and  Mr.  Woods,  and  appended  to  Professor 
Gibson's  report  herewith,  indicate  the  value  of  the  Missouri  dietary 
investigations  when  taken  in  connection  with  those  carried  on  elsewhere. 

Professor  Gibson's  report  and  the  accompanying  comments  by  the 
special  agents  of  this  Department  are  respectfully  submitted,  with  the 
recommendation  that  they  be  published  as  Bulletin  Xo.  31  of  this  Office. 
Kespectfullv, 

A.  C.  True, 

Director. 

Hon.  J.  Sterlings  Morton, 

Secretary  of  Agriculture. 


CONTEXTS. 


Page. 

Plan  ot'  investigations 7 

Bread  and  meat  consumption 7 

The  dietary  studies 9 

Description  of  food  materials  analyzed 10 

Dietary  studies  of  the  college  clnb  in  Missouri 13 

First  dietary  study  of  the  college  (dub 13 

oud  dietary  study  of  the  college  club 16 

Comments  on  the  food  investigations  at  the  University  of  Missouri 2L 

Bread  and  meat  consumption  of  families  in  Missouri 2L 

Comparison  of  dietaries  of  college  students  in  Missouri,  Tennessee,  and 

Connecticut .  22 


INVESTIGATIONS  CONCERNING  FOOD  SUPPLY  AND  CONSUMP- 
TION IX  MISSOURI  IN  1895. 


This  investigation  has  been  prosecuted  in  two  directions,  namely,  (1) 
an  inquiry  regarding  the  bread  and  meat  consumption  in  the  State, 
and  (2)  the  studies  of  two  dietaries  of  a  students'  boarding  club  at 
the  State  university. 

PLAN    OF   INVESTIGATIONS. 

The  methods  followed  in  the  two  dietaries  described  in  this  report 
are  essentially  those  explained  by  Professor  Atwater  in  a  previous  pub- 
lication of  this  Office.1  The  waste,  however,  was  treated  in  a  different 
way,  which  is  described  in  detail.  The  methods  used  in  analysis  are 
those  described  in  the  report  of  the  Connecticut  Storrs  Station  for  1891, 
pp.  47-19,  and  in  Bulletin  No.  29  of  this  Office,  p.  8. 

BREAD   AND   MEAT    CONSUMPTION. 

The  university  community  furnishes  an  excellent  field  for  the  collec- 
tion of  approximate  statistics  regarding  the  dietary  practices  which  pre- 
vail throughout  the  State.  The  students  represent  almost  every  county 
in  the  State,  and  are  drawn  from  families  in  all  the  ordinary  walks  of 
life.  Information  furnished  by  them  as  to  the  kinds  and  approximate 
quantities  of  bread  and  meat  used  in  their  homes,  while  doubtless  not 
accurate  in  comparison  with,  for  instance,  the  statistical  results  of  the 
study  of  a  dietary,  compares  favorably  with  the  quality  of  the  aver- 
age statistical  information.  With  a  view  to  the  collection  of  informa- 
tion of  this  character,  a  circular,  of  which  the  following  list  of  questions 
formed  the  essential  feature,  was  placed  in  the  hands  of  the  students 
of  the  university : 

GENERAL   STATISTICS. 

Home  residence. — Town, .     County, . 

Occupation . — Please  underscore  the  occupation  of  the  head  of  your  family  :  Farmer. 
Mechanic.     Business.     Professional. 

Family. — Number  of  persons  over  18  years,  .     Number  of  persons  12  to  18 

years, .     Number  of  persons  under  12  years, . 

SPECIAL    STATISTICS. 

Bread. — Please  state  the  approximate  percentages  of  the  following-  kinds  of  bread 

used  in  your  home :  Biscuit, per  cent ;  light  bread. per  cent ;  corn  bread, 

per  cent. 

1  U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  21. 


8 

Meat. — Please  state  the  approximate  percentages  of  the  following  kinds  of  meat 

used  in  yonr  home:  Beef,  per  cent;    veal, per  cent;   pork, per  cent; 

mutton. percent;  poultry, percent;  game, percent;  fish, percent. 

Two  hundred  and  eighty-two  replies, representing  as  many  families, 

living  in  74  of  the  114  counties  of  the  State,  were  received.  These  sta- 
tistics are  given  in  a  condensed  form  in  Table  1.  The  proportions  of 
the  various  kinds  of  bread  and  meat  used  at  the  college  boarding 
club  arc  also  included  in  the  table,  the  quantities  of  biscuit  and  coin 
bread  being  estimated  from  the  amounts  of  Hour  and  corn  meal  which 
were  consumed  during  the  dietary  tests.  All  the  raised  bread  used  at 
the  club  was  purchased  at  a  local  bakery. 

The  figures  in  the  table  express  percentages  and  not  amounts.  Those 
for  bread  show  the  percentage  which  each  kind  is  estimated  to  make 
of  the  total  bread  used.  The  same  is  true  with  the  meat.  That  is  to 
say.  when  the  reports  from  the  farmers'  families  were  classified  and 
their  statements  averaged,  it  appeared  that  in  142  families,  living  in  59 
counties,  the  average  number  of  persons  per  family  was 6.4.  Of  every 
100  pounds  of  "bread*'  used  by  these  families  53.7  pounds  were  in  the 
form  of  biscuit,  30.7  pounds  were  raised  bread,  and  15.G  pounds  corn 
bread.  Of  the  total  weight  of  meat  56.9  per  cent  was  pork,  20.9  beef, 
and  12.9  poultry,  the  remainder  consisting  of  mutton,  veal,  fish,  and 
game. 

Table  1. — Approximate  bread  and  meat  consumption  of  families  in  Missouri. 


Families. 

I 

- 

s 

- 

Kiiit 

s  of  bread. 

Ivind.s  of  meat. 

Occupation. 

•- 
- 

— 
1 

•6 

~ 

is 

> 

ffl 

= 

a 

T. 

z. 

T. 

9 

= 

J 

i 

1 

75 

- 

X 

H 

< 

o 

~ 

► 

^ 

0 

- 

r.ct. 

P.«. 

P.ct. 

r.ct. 

P.ct. 

r.ct. 

P.ct. 

P.ct. 

P.ct. 

P.ct. 

14 

5.1 
5.4 

G 
31 

46.7 
44.9 

41.4 
41.8 

11.9 
13.3 

40.2 
49.  G 

2.9 
4.0 

32.4 
23.5 

3.6 
g  7 

11.0 
12.0 

2.8 
2.8 

7.1 

Business 

5  4 

—  ional 

48 

5.4 

28 

52.6 

36.2 

11.2 

47.0 

3.3 

25.3 

4.5 

11.7 

3.1 

5.1 

48.1 
53.7 

39.8 
30.7 

12.1 
15.6 

45.6 
20.9 

3.4 
.9 

27.0 
56.9 

3.6 

2.7 

11.6 
12.9 

2.9 
2.  9 

5.9 

Farmers 

142 

G.4 

59 

2.8 

University    board- 

45.0 

46.0 

9.0 

66.0 



26.0 

6.0 



2.0 

The  contrast  between  the  food  consumption  of  the  farmers'  families 
(country  population)  and  those  of  mechanics,  business  and  professional 
men  (largely  town  population)  is  well  defined,  and  in  some  respects 
even  striking.  Especially  is  this  true  of  the  meats  consumed.  The 
farmer  does  not  have  easy  access  to  the  butcher's  shops,  and  further- 
more has  no  conveniences  for  keeping  fresh  beef.  lie  therefore  lives 
largely  on  pork  and  poultry,  the  former  being  more  palatable  when 
preserved  than  when  fresh,  and  the  latter  always  at  hand. 


THE   DIETARY   STUDIES. 

The  university  boarding  club  is  specially  adapted  to  a  dietary  study. 
This  club,  which  has  a  membership  <>t'  approximately  loo,  is  conducted 
in  essentially  the  same  manner  as  the  numerous  boarding  clubs  which 
form  such  a  prominent  feature  of  American  college  communities.  It-; 
members,  with  few  if  any  exceptions,  are  Missourians,  coming  from 
families  engaged  in  the  ordinary  vocations  and  living  in  all  portions  of 
the  State.  These  young  men  live  in  a  thoroughly  substantial  although 
modest  fashion,  their  table  being,  in  no  far  as  practicable,  copied  after 
the  dietary  practices  of  their  own  homes.  The  extent  to  which  they 
succeed  in  this  may  be  seen  from  Table  1.  The  percentages  of  biscuit, 
raised  bread,  and  corn  bread  do  not  differ  essentially  from  those  prev- 
alent in  the  State  at  large;  that  of  the  beef  is  noticeably  higher.  This 
is  due  largely  to  two  causes,  namely,  an  opportunity  for  the  storage  of 
fresh  meat,  which  is  of  course  wanting  in  rural  communities,  and  per- 
haps more  especially  to  the  fact  that  the  club  buys  its  beef  by  the 
quarter  during  a  considerable  portion  of  the  year. 

The  details  of  the  dietaries  will  be  found  beyond  (Tables  6,  7,  8,  9, 
10,  and  11).  The  preliminary  test  (No.  91)1  covered  a  period  of  six 
consecutive  days,  and  tire  final  test  (No.  95)  a  period  of  seven  consecu- 
tive days.  The  amount  of  nutrients  purchased,  wasted,  and  eaten  per 
mail  per  day  in  each  test  and  the  average  of  the  two  are  shown  in  the 
following  table: 

Table  2. — Nutrients  purchased,  wasted,  and  eaten  per  man  per  day. 

-o~~r„„         T7„+        Carbohv-       Fuel       Nutritive 
Protein.        Fat.  ^^        valm,_         ^^ 


Purchased:  Grams.       Grams.       Grams. 

No.94 1  107  169  458 

No.95 107  183  443 


Average. 
Wasted : 

No.94 

Xo.  95 

Average. 
Eaten : 

No.  94 

No.  95 

Average. 


107  170  450 


11 

14 

11 

18 

11 

16 

96 

155 

96 

165 

96 

160 

417 
404 
410 


Calories. ' 

3,885    

3.900    

3,920    

350    

375    

360    

3.540  1:8.0 

3,585  1:8.0 

3,560  1:8.0 


These  dietaries  are  striking  in  point  of  their  comparatively  high 
potential  energy  and  wide  nutritive  ratio,  due  to  the  relatively  large 
proportions  of  fats  and  carbohydrates.  The  protein  consumed  (95 
grams)  is  slightly  below  the  average,  and  furthermore  40  per  cent  of 
the  protein  is  of  vegetable  origin,  principally  from  bread.  Inasmuch  as 
the  digestibility  of  the  vegetable  protein  is  slightly  less  than  that  of 
the  animal  protein,  the  actual  metabolism  of  the  nitrogen  compounds 
could  hardly  have  exceeded  90  grams.     This  possible  shortage  seems 

^he  nuinbe/s  of  the  dietary  studies  are  laboratory  numbers  used  iu  the  investi- 
gations of  which  this  study  forms  a  part. 


10 

to  have  been  covered  by  an  increased  consumption  of  fats,  the  average 
amount  being  H>1  grams.  This  substitution  can,  however,  scarcely  be 
regarded  as  detrimental,  as  it  does  not  entail  an  undesirable  excess 
of  the  carbohydrates,  which  is  usually  the  most  noticeable  defect  in 
dietaries  with  so  wide  a  nutritive  ratio. 

The  protein  compounds  form  14.4  per  cent  of  the  weight  of  the  total 
nutrients,  and  their  energy  amounts  to  11  per  cent  of  the  total  energy. 

The  method  employed  in  handling  the  table  and  kitchen  wastes 
deserves  special  attention.  The  wastes  were  kept  in  three  distinct 
portions,  namely,  (1)  meats  and  other  animal  food  materials;  (2)  bread 
of  all  descriptions,  and  (3)  vegetables.  No  attempt  was  made  to  dry 
this  material,  but  at  intervals  of  a  few  days,  the  interval  depending 
on  the  rapidity  of  the  accumulation  and  the  weather,  each  portion  was 
treated  as  follows: 

1.  Meat,  etc. — All  bone  was  removed  and  the  edible  portion  was 
chopped,  weighed,  and  sampled.  This  sample  was  then  prepared  for 
analysis  in  the  ordinary  manner. 

2.  Bread. — The  various  kinds  of  bread  were  separated,  weighed,  sam- 
pled, and  analyzed  in  the  usual  way. 

3.  Vegetables. — This  portion  of  the  waste  was  thoroughly  mixed, 
weighed,  and  sampled  and  the  sample  prepared  for  analysis  in  the 
same  way  as  the  meats.  Each  sample  of  meat  and  vegetable  waste 
was  analyzed  separately,  although  "composite  samples''  might  have 
been  made. 

This  method  has  two  decided  advantages — first,  a  great  saving  of 
labor  and  fuel,  and  second,  the  possibility  of  an  actual  division  of  the 
nutrients  according  to  their  respective  sources,  namely,  animal  foods, 
bread  and  breadstuff's,  and  vegetables. 

DESCRIPTION   OF   FOOD   MATERIALS   ANALYZED. 

In  connection  with  the  dietary  studies  the  following  analyses  were 
made : 

Beef. — The  local  market  was  considerably  affected  by  the  unusually 
high  prices  which  prevailed  at  the  time  when  these  dietary  studies  were 
made  (May,  1895).  Much  of  the  beef  offered  for  sale  had  been  raised 
in  the  immediate  vicinity,  and  at  that  season  was  very  young,  watery, 
and  often  immature  as  well;  high  prices  elsewhere  had  forced  it  upon 
the  market  before  it  was  in  the  proper  condition. 

With  the  exception  of  the  samples  of  porterhouse  steak  (80)  and  rib 
ends  (172),  the  analyses  will  be  of  little  interest  except  in  their  present 
use.  The  beef  used  at  the  boarding  club  at  a  given  meal  was  of  such 
a  varied  character — often  representing  four  or  rive  cuts — that  it  was 
impossible  with  the  time  at  our  disposal  to  take  specimens  of  each 
particular  cut  for  analysis.  Specimens  120-123,  124  and  L25  are  there- 
fore samples  of  miscellaneous  cuts  of  the  forequarter — rib,»chuck,  neck, 


11 

brisket,  plate,  etc.,  in  "whatever  proportion  the  several  cuts  were  pur- 
chased in  the  market  for  each  meal. 

Pork. — No.  2088  was  a  so-called  "country-cured"  shoulder.  Farmers 
salt  shoulders  and  hams  for  winter  and  spring  use,  but  do  not  smoke 
them.  Pork  cured  in  this  way  is  used  largely  in  the  country,  and  a 
considerable  quantity  of  it  finds  its  way  into  town  groceries. 

Poultry. — No.  2700  was  a  fowl  of  average  fatness. 

Dairy  products. — Nos.  11, 12,  and  13  are  milk  from  a  Holstein-Friesian 
herd  and  No.  14  is  from  a  Jersey  herd.  No.  L5  is  a  fair  specimen  of 
farmer's  butter.  Nos.  4030  and  4041  are  "cottolene"  and  "oleomarga- 
rine," respectively. 

Bread,  etc. — No.  5430  is  wheat  bread,  baker's  5-cent  loaf.  No.  5438 
is  graham  bread,  baker's  5-cent  loaf.  No.  5450  is  soda  and  sour  milk 
or  baking  powder  biscuit,  homemade.  This  is  the  form  of  wheat  bread 
principally  used  in  country  districts,  and  also  to  a  considerable  extent 
by  town  population.  (See  Table  1.)  No.  5150  is  wheat  ilour,  so-called 
"half  patent,"  milled  in  Columbia.      No.  0107  is  sorghum  molasses. 

Table  3. — Composition  of  food  materials  as  purchased,  including  both  edible  portion  and 

refuse,  analyzed  at  Columbia,  Mo. 


Kind  of  food  material. 


ANIMAL  FOOD. 

Beef: 

Porterhouse  steak 

Rib 

Roast 

Do 

Steak,  forequarter 

Do 

Do 

Do 

Cottolene 

Oleomargarine 

Pork:     Shoulder,    salted    (not 

smoked) 

Poultry :  Fowl 

Butter 

Milk,  whole 

Milk,  skimmed 

Milk,  skimmed,  sour3 

Buttermilk* 

VEGETABLE  FOOD. 

Wheat  Hour,  roller  process 

Bread 

Bread,  graham 

Biscuit 

Molasses  (sorghum) 


Refer- 
ence 

num- 
ber. 


86 
172 
124 
125 
120 
121 
122 
123 
4030 
4041 

2088 

2700 

215 

211 

212 

2 13 
*14 


5150 
5430 
5438 

5450 
6107 


Refuse, 


Per  ct. 
14.5 
21.0 
25.5 
15.0 
13.5 
13.5 
12.5 
10.5 


WTatei 


26.0 
33.0 


Per  ct. 
49.1 
42.  (j 
36.5 
45.3 
53.  2 
04.  4 
52.8 
52.0 


10.2 

16.  7 
44.7 
12.5 
88.7 
91.3 
91.7 
91.3 


11.1 
31.4 
30.5 
22.9 
27.4 


Pro- 
tein. 


Per  ct. 
16.9 
14.2 
12.0 
14.1 
17.1 
17.3 
16.8 
16.9 


il.O 

10.7 

12.8 

'1.2 

3.5 

3.5 


11.7 
7.3 
7.4 
9.3 


Carbohy- 
drates. 


Per  ct. 
18.6 
21.4 
25.3 
24.8 
15.2 
3.7 
17.0 
19.6 
100.0 
86.1 

43.1 

8.8 

84.7 

3.7 

.6 

.7 

1.1 


.8 

.7 

2.3 

13.7 


Per  cent. 


3.4 
3.8 


7."..  9 
59.5 
58.4 
52.6 
69.5 


Ash 


Fuel 

value 

per 

pound. 


Per  ct.   <  'aloru  s. 


0.9 
.8 
.  7 
.8 

1.0 

1.1 
.9 

1.0 


.5 
1.1 
1.4 
1.5 
3.1 


1,100 
1,105 
1,290 
1,310 
960 
480 
1,030 
1,140 
4,  220 
3,650 

2,020 
610 

::.  595 
285 


1.  665 
1.270 
1.  320 
1,730 
1.290 


1  Curd. 


2  Columbia  laboratory  number. 


3  Only  water  and  fat  determine* 


12 

Tabus  4. — Composition  of/rah,  edible  portion  of  food  materials  analyzed  at  Columbia, Mo. 


Kind  of  food  material. 

Refer- 
ence num- 
ber. 

Water. 

Protein. 

Fat. 

Carbohy- 
drates. 

Ash. 

Fuel 

value  per 

pound. 

ANIMAL   KOOD. 

86 
172 

124 
125 
120 
121 
122 
123 
4030 
4041 

2088 
2706 

215 

2 11 
•12 

213 
2 14 

5150 
5430 
5438 
5450 
6107 

Per  <■■  nt. 

57.  4 
53.9 
49.0 
53.3 
61.5 
74.4 
CO.  4 
58.1 

Per  cent. 
19.8 
18.0 
16.1 
16.6 
19.8 
20.0 
19.2 
18.9 

Per  cent. 
21.8 

•_'T.  1 
34.  0 

Per  cent. 

Percent. 
1.0 
1.0 
.9 
.9 
1.1 
1.3 
1.0 
1.1 

1,290 
1  480 

Rib      

1  735 

1),.    

29.2 
17.6 
4  3 

1   r)40 

forequarter 

1,110 

n,,    

Do    

19.4 
21.9 
100.0 
86.1 

58.2 

13.1 

84.7 

3.7 

.6 

.7 

1.1 

.8 

.7 

2.3 

13.7 

1,175 
1   ''75 

1),, 

4  220 

10.2 

22.6 
66.  7 
12.5 

88.7 
91.3 
91.7 
91.3 

11.1 
31.4 
30.5 
22.9 
27.4 

»1.  0 

14.5 

19.1 

U.2 

3.5 

3.5 

li.  7 

4.7 
1.1 
1.6 

.7 
.8 

3,  050 
2  795 

Pork  :  Shoulder,  salted   (not 

Poultry :  Fowl 



90S 

Butter               

3,  595 
285 

3.4 
3.8 

160 

11.7 
7.3 
7.4 
9.3 

VEGETABLE   FOOD. 

Wheat  flour,  roller  process  . . . 

75.9 
59.5 
58  4 
52.6 
69.5 

.5 
1.1 
1.4 
1.5 

31 

1.  065 
1,270 

1  320 

1.730 

Molassc  >  ( sorghum) 

1,290 

i  Curd. 


2  Columbia  laboratory  number. 


3  Only  -water  and  fat  determined. 


Table  5. — Comjyosition  of  water-free  substance  of  edible  portion  of  food  materials  ana. 

Ixjzed  at  Columbia,  Mo. 


Kind  of  food  material. 


ANIMAL  FOOD. 

Beef: 

Porterhouse  steak 

Rib 

Eoast 

Do 

Steak,  forequarter 

Do 

Do 

Do 

Cottolene 

Oleomargarine 

Pork:  Shoulder,  salted  (uot  smoked) 

Poultry :  Fowl 

Butter' 

Milk. whole 

Milk,  skimmed 

Milk  ski  tinned,  sour3 

Buttermilk3 

VEGETABLE  FOOD. 

Wheat  Hour,  roller  process...   

I 

I'.nad.  graham 

Biscuit  

Molasses  (sorghum) 


5150 
5430 
5438 
5450 
6107 


i  Curd. 


2  Columbia  laboratory  number. 


3  Only  water  and  fat  determined. 


13 

DIETARY   STUDIES   OF   THE    COLLEGE    CLUB   IN    MISSOURI. 
I  riKST    DIETARY   sni>V    OF    l  in:   COLLEGE    CL1  B    (No.  94). 

The  study  began  May  H>,  L895,  ami  continued  six  days. 

Til.'   club   was    composed  of  98    male   students,   the    matron,    and    the    household 
servants. 

The  number  of  meals  taken  was  as  follows: 

Meals. 

Men 1.  753 

Women  (124  meals  x  0.8  meal  of  man)  equivalent  to 99 

Children  (20  meals  X  0.7  meal  of  man)  equivalent  to 14 


Total  number  of  meals  taken  equivalent  to 1,  866 

Equivalent  to  one  man  six  hundred  and  twenty-two  days. 

Remarks. — With  exception  of  the  waste  110  analyses  were  made  espe- 
cially for  this  test.  When  possible  the  estimates  of  composition  were 
based  upon  analyses  made  for  the  final  test;  in  other  cases  the  averages 
of  American  analyses*  were  taken. 

TABLE  6. —  Composition  and  amounts  of  food  materials  and  tabic  and  kitchen  wastes  in 
dietary  of  the  college  club  in  Missouri  (dietary  Xo.  04). 


Percentage  composition. 

' 

Weight  used. 

Kind  of  food  material. 

Protein. 

Fat. 

Carbohy- 
drates. 

Total 
food 

mate- 
rial. 

^Nutrients. 

Protein. 

Fat. 

Carbohy- 
drates. 

ANIMAL  FOOD. 

Beef: 

Steak  ■ 

Per  cent. 

17.1 

17.0 

13.4 

1.0 

Per  cent. 
15.  2 
13.4 
23.8 
8G.  1 

Per  cent. 

Grams. 

10.  560 

8,  620 

52,  050 

16, 010 

Grams. 

2.832 

1.465 

6,975 

160 

Grains. 

•J.:.!  7 

1,155 

12.  388 

13,  784 

Grams. 

Do      

Roast1 

Total 

93, 240 

11,  432 

29,  844 

Pork,  etc. : 

14.1 
]0.7 
10.7 

25.6 

43.1 

43.1 

100.0 

9,980 

5,  080 
35,  150 
29,  260 

1,407 

609 

3,761 

2.555 

'_'.  452 

15.150 

29, 260 

Total 

80,  080 

790 

7,150 

32.430 

13,720 

910 

102.  060 

222, 720 

12.250 

52.  620 

5.  777 

101 

1.  480 

4,248 

165 

237 

::.  "2 

7,795 

404 

1,736 

49,  417 

70 

772 

3,081 

11,021 

311 

."..  776 

1.  336 

86 

579 

Poultry  :  Fowl ' 

12.8 

20.7 

13.1 

1.2 

2G.0 

3.5 

3.5 

3.3 

3.3 

8.8 

10.8 

9.5 

84.7 

34.2 

3.7 

.6 

.7 

1.1 

1.2 



86 

Eggs 

Butter1 

Cheese 

2.3 
3.4 
3.8 
3.6 
3.5 

21 

Milk,  whole' 

3,  470 
8,463 

441 

Buttermilk  » 

1,842 

617,970 

■J6.  947 

14.  323 

VEGETABLE    FOOD. 

Cereals,  sugar,  etc. : 

8.9 

11.7 

15.6 

9.3 

7.4 

7.3 

9.3 

11.7 

2.2 

.8 

7.3 

13.7 

2.3 

.7 

13.1 

1.6 

75.  1 
75.9 
68.0 
52.6 
58.4 
59.5 
69.2 
72.9 
100.  0 
69.5 
37.7 

17,  060 

100.930 

3.  520 

2,610 

39, 350 

.-7.  540 

4,760 

2.490 

45,  340 

30,  730 

230 

1,518 

11,811 

549 

243 

2.912 

6,  390 

443 

291 

375 

807 

■jr.  7 

9H5 
613 
623 
40 

12  812 

70, 005 

Oatmeal 

2,394 

Biscuit,  soda  • 

I.::::; 
22.  980 

3,  294 

1,815 

45,  340 

21,  357 

21.6 

28.9 

50 

66 

87 

Total 

334.  560 

24,  207 

4.044 

240, 143 

Composition  estimated  from  analyses  made  in  the  subsequent  dietary. 


*U.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  28. 


14 

Table  <i.  —  Composition  and  amount*  of  food  materials  and  table  and  litchen  wastes  in 
dietary  of  the  college  club  in  Missouri  (dietary  Xo.  94) — Continued. 


Kind  of  f"(»d  material. 


VEGETARI.E   food -cont'd. 

ftbles: 
Beans,  dried 


Beans,  Btring 

Corn,  canned 

Lettuce 

Potato)  a   (35.5    jut  cent 

refase) 

Rhubarb 

Spinach 

Tomatoes,  canned 


Per*  entage  composition. 


Weight  osed. 


Protein. 


Per  cent. 

22.3 

2.2 

2.8 
1.1 

2.1 

.  4 

2.1 

1.2 


Fat. 


1.8 

.4 

1.3 


Carbohy- 
drates. 


Total 
food 

mate- 
rial 


/'-  /■  a  at. 

59.1 

9.4 

19.3 

2.7 


Nutrients. 


'■""•'"•    ■*.   c£%?: 


18.  I'       I'll 
2.2 
3.1 
4.0 


Grams. 

10, 090 

3,  860 

5,900 

5,670 


7,820 

7. 180 
25, 170 


Grams. 

2,  250 

85 

165 

62 

2,129 
32 
157 
302 


181 
15 
77 
17 

101 
31 
37 

50 


Grams. 

5,964 
363 

1,139 
153 

18,249 
172 
232 

1,007 


Total [..-■ 1 167,370 


182 


509  27. 279 


Fruit,  nuts. .  te-J 
Apples 

Nectarines  . . 

Strawberries. 


.4 

.6 

1.0 


12.4 

14.8 

6.8 


11,340 
8,850 
9,870 


1,406 

1,  310 

671 


Total. 


30, 060 


198 


114 


3,387 


Total  vegetable  food |    531.990  '      29,587 


4,  667         270, 809 


Total  food : 1.149,900         66.534       105,560 


' 

Table  and  kitchen  waste: 

Meat 

22.1 

:5:2. 

39.1 

32.3 

100.0 

6.120 
7,  820 

2,150 

1,  353 
1,971 

2,393 
2,526 

2,  150 

Do 

Fat 



16,  090 

3,324 

7,069 

Bread  

Me 

Do 

7.3  1 
6.8 

4.3 

1.2 
12.8 
5.3 

59.1 
43.6 
16.7 

33,  680 
8,730 
10,  660 

2,459 
594 

458 

404 

1,117 

565 

19, 905 
3,806 
1  780 

Total  vegetable 

53, 070 

3,511 

2,086 

25.  491 

Total  waste 

69, 160 

6,835 

9.155 

25, 491 

Table  7. — Recapitulation  of  weights  and  percentages  of  food  materials   and  nutritm 
ingredients  used  in  dietary  of  the  college  club  in  Missouri  (dietary  Xo.  94). 


AVeight  in  grams 

"Weight  in  pounds. 

Kind  of  food  material. 

Food 
material. 

Nutrients. 

Food 
ma- 
terial. 

Nutrients. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates'. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates'. 

FOR  FAMILY.  6  DAYS. 

93  ^40 

n  a^9 

20,  844 

49,417 

70 

772 

3,081 

11.  621 

311 

5,  777 

205.6 

176.5 

1.7 

15.8 

71.5 

30.2 

2.0 

858.9 

25.2 

12.7 

.2 

3.3 

9.4 

.4 

.5 

29.8 

65.  8 

108.9 
•_> 

L7 

6.8 
25.6 

.7 
12.  7 

80,080  j     5.777 

790  1        101 

7,150       1.480 

32,430  1     4,248 

13,720           165 

910           237 

389,650  i  13,507 

Poultry 

Fish,  etc . 



86 

0.  20 

. 



21 

14.216 

.10 

Milk 

31.30 

Total  animal  food 

617,970 

334,  560 
167  370 

36.  947 

100,  893 

14.  323 

1,  362.  2 

81.5 

222.  4 

31.60 

<  lerea]  -                   aches 

24,  207 

4,044 
509 
114 

240.  143 

27,  279 

3,387 

737.  C 

369.0 

66.  2 

53.4 

11.4 

.4 

8.9 

1.1 

.3 

529.  40 
60  90 

Fruit- 

30.  060           198 

7  50 

Total  vegetable  food 

531,990     29,587 

4,667 

270,  809 

1,172.8 

65.4 

10.3 

597.  10 

'Total  food 

1,149,960  I  66.534 

105,560 

285, 132 

2,  535.  0 

146.  7     232.  7 

628.  70 

15 

Table  7. — Recapitulation  of  weights  and  percentages  of  food  materials  and  nutritive 
ingredients  used  in  dietary  of  the  college  club  in  Missouri  (dietary  Vo.  94)-  -Cont'd. 


i  In  grams. 

WeigW  in  pounds. 

Kind  of  food  material. 

Pood 

material. 

Nutrients. 

Food 
ma- 
terial. 

Nutrienti . 

Pro- 
tein. 

Fat. 

Carbohy- 
drates. 

Pro- 
tein. 

Carbohy. 
drates. 

PBB  MW    PEH    D  LI  • 

Beef,  veal,  and  mutton 

150 

129 

1 

12 

52 

22 

1 

627 

18 
9 

48 
79 

0.33 
.29 

0.04 
.02 

0.11 

.18 

Fish  etc 

2 

7 
..... 

22 

1 
5 

19 
1 
9 

.03 
.11 
.05 

.02 

.01 

.04 

Milk  

2:5 

1.38 

.05 

.02 

0.  05 

Total  animal  food 

994 

59 

162 

23 

2.19 

.13 

.36 

.05 

Cereals,  sugars,  starches 

538 
269 
48 

39 
9 

6 
1 

386 

44 

5 

1.19 
.59 

.11 

.09 
.02 

.01 

.85 
.10 

.01 

Total  vegetable  food 

855 

48 

7 

435 

1.89 

.11 

.01 

.96 

1,  849 

107 

169 

458 

4.08 

.24 

.37 

1.01 

PERCENTAGES  OF  TOTAL  FOOD. 

Per  cent. 

8.1 

6.9 

.1 

.6 

2.8 

1.2 

.1 

33.9 

Per  ct. 
17.2 

8.7 

.1 

2.2 

6.4 

.2 

.4 

20.3 

Per  ct. 

28.3 

46.8 

.1 

.7 

2.9 

11.0 

.3 

5.5 

Per  cent. 



Poultry 

Effes      

i 

Butter 

Milk 

5.0 



. 

53.7 

55.  5 

95.6 

5.0 

Cereals,  sugars,  starches 

29.1 

14.0 

2.6 

36.4 

7.8 
.3 

3:t 

.1 

84.2 
9.6 
1.2 



Total  vegetable  food 

46.3 

44.5 

4.4 

9.3.0 



Total  food 

100.0 

100.0 

100.0 

100.0 

1              1 

Table  8. — -Nutrients  and  potential  energy  in  food  purchased,  rejected,  and  eaten  in  dietary 
of  the  college  chtb  in  Missouri  (dietary  Xo.  94). 


Nutrients. 

Fuel 

value. 

Kind  of  food  material. 

Protein. 

Pat. 

Carbohy- 
drates. 

Food  purchased : 

Grams. 
36,  947 

Grams. 

100,  893 
4.  667 

Grams. 

14.  323 

270,  8il9 

( 'alorieg. 

1    1  is  510 

1,275,  030 

Tot^l 

66,  534 

105, 560 

285.  132 

2,  423.  540 

"Waste : 

3.324 
3,511 

7.069 
2,086 

79,370 

25,  491 

138.  310 

Total 

6,  835 

9,155 

25.491 

217,  680 

Food  actually  eaten : 

33, 623 
26,  076 

93.  824 

2,581 

14,  323 

245.318 

1,  069, 140 

1, 136,  720 

Total 

59,  699 

96,  405 

259,  641 

2,  205, 860 

j 


16 


TABU  B. — NutrienU  and  potential  energy  in  foe  I  eaten  in  dietary 

of  the  college  club  in  ontinned. 


rand  of  food  matt-rial. 

Fuel 

Protein. 

Fat. 

Carbohy- 

value. 

'. 

PER 

MAN   PER 

DAT. 

Grams. 
59 

7 

Grami. 

- 

Calonet. 

Total 

107 

180 

458 

' 

5 

6 

11 

41 

280 

Total 

11 

14 

41 

1 

Animal 

Vegetable 

54 
4-_* 

151 

23 

J  ' 

Total 

417 

PERCENTAGES   OF  TOTAL   FOOP  PLRCHASED. 

Food  purchae  Percent.    1  r  cent. 

Animal 55.5  5.0  47  4 

Vegetable 44. 5  4.4  95. 0  52. 6 

Total 100."  100.0  1  lw).0 

Waste : 

Animal 

potable 



actually  eaten: 

Ani:nal 

Vegetable 

Total 


' 

6.7    .. 
2.0 

3.3 

5.3 

8.9 

5.  7 

10.3 

8.9 

50.5 
39.2 

_    - 

5.0 
86.1 

44.1 
46.9 

SECOND    DIETARY    STUDY    OE    THE    COLLEGE    CLUB   |  Xo.  95). 

The  study  began  May  20.  1895.  and  continued  seven  days. 

During  this  period  the  cluh  was  composed  of  95  male  students,  the  matron,  and 

household  servants. 

The  number  of  meals  taken  was  M  follows : 

MeaU. 

Men 1.  978 

Women  (156  meals  x  0.8  meal  of  man    equivalent  to 125 

Children  |  40  meals  X  0.7  meal  of  man'  equivalent  to 

Total  number  of  meals  taken  equivalent  to 2. 131 

Equivalent  to  one  man  seven  hundred  and  ten  days. 

A  considerable  number  of  food  materials  were  analyzed  in  tLvis  die- 
tary, as  was  also  the  refuse.  Such  analyses  are  designated  in  the  table 
following  on  page  17  by  the  letter  a. 


17 

Table  9. — Composition  and  amounts  of  food  materials  and  1<ihl<>  and  kitchen  wastes  in 
dietary  of  the  college  club  in  Missouri  (dietary  No.  95). 


Kind  of  food  materia]. 


Beef:        AN,MAL  FOOD- 
steak,  forequarter  (a)  ... 

Do 

Steak,  forequarter' , 

Steak,  forequarter  (a)  .  - 

Do • 

Steak,  porterhouse  (a). .. 
Boast,  miscellaneous  (a) . 

Do 

Boast,  miscellaneous ' ... 

Roast,  chuck ' 

Bib  ends  (a) 

Dried  and  smoked 

Bologna 

Oleomargarine 


Total. 


Pork,  etc: 

Shoulders,  salted  (a). 
Cottolene 


Total  (o)  .... 
Poultry:  Fowl  {a). 


Butter  (a) 

Cheese 

Milk,  whole  (a) 

Milk,  skimmed  (a) 

Milk,  skimmed,  sour  (a) 
Buttermilk  (a) 


Total  animal  food. 


VEGETABLE  FOOD. 

Cereals, sugar,  etc: 

Corn  meal 

Flour,  wheat  (a) , 

Oatmeal 

Biscuit,  soda  (a) 

Bread,  graham  (a) 

Bread,  wheat  (a) 

Crackers,  cream 

Sugar,  granulated 

Sugar,  brown  (a) 

Molasses,  sorghum  («). 
Cocoa  


Total. 


Percentage  composition. 


Protein 


I'r 


ct. 
17.1 
17.3 
17.  3 
16.8 
16.9 
16.9 
12.0 
14.1 
13.1 
17.0 
14.2 
31.8 
18.0 
1.0 


Fat. 


Per  ct. 
15.  2 

3.7 
3.7 
17.0 
19.  G 
18.6 
25.  3 
24.8 
23.1 
13.4 
21.4 
6.8 
19.7 
86.1 


Carbohy- 


Total 


drates 


■  "  food  mate- 
rial. 


Per  cent. 


Nutrients. 


Protein. 


Fat. 


43.1 
100.  0 


Vegetables: 

Beans  string 

Cabbage,  edible  portion 

Corn,  canned 

Lettuce 

Onions 

-Peas,  shelled 

Potatoes  (31.5percentrefuse). 

Badishes 

Rhubarb 

Spinach 

Tomatoes,  canned 


Total. 


Fruits,  nuts,  etc.: 
Bananas,  pulp 

Jelly    

Pears  

Strawberries.. 


Total. 


Total  vegetable  food 
Total  food 


12.  8 

13.1 

1.2 

26.0 
3.5 
3.5 
3.3 
3.3 


9.5 
84.7 
34.2 

3.7 


2.3 
3.4 


3.6 
3.5 


9,750 
10,660 

5,440 
10,210 

9,750 
10,770  I 

9,980 
16.560 
11,340 

680 

2,270 
14,630 


Qram8. 
1,667 

1,844 

922 

914 

1,726 

1,  6 18 

1,292 

1.407 

2,109 

1,928 

531 

216 

409 

146 


Qrams. 

1.482 
3!  1 
197 
925 

1,  813 

2.  725 
2.  475 
4,157 
1,520 

800 

■if, 

447 


Carbohy- 


121,110    16.819    31,578 


19,160 
49,220  . 


2,  050    8.  258 
49. 220 


68,380  : 
16,100  i 
41,280 
23,  250 

8, 160  I 

142. 770 

274,  430 

44.  430 

58,  970 


2,050 
2,  061 
5,  408 
279 
2, 121 
4,997 
9.605 
1,466 
1,946 


57, 478 

1,417 

3,921 

19, 692 

2,  791 

5,  2S3 

1.647 

311 

649 


46, 752   124, 


21.6 


2.2 
2.1 
2.8 
1.1 


13.1 


28.9 


1.2 

1.1 

.5 

1.0 


75.1 
75.9 
68.0 
52.6 
58.4 
59.5 
69.2 
100.0 
99.2 
69.5 
37.7 


9.4 

5.8 

19.3 

2.7 

8.9 

16.1 

18.0 

4.6 

2.2 

3.1 

4.0 


22, 230 


45,  930 
89.  360 
7,140 
36, 400 
29,  140 
25,  860 
340 


361,  640 


4.990 

4.310 

25,  520 

3,180 

1,  930 

2.270 

90, 150 

11,000 

17,  690 

12.  470 

14, 180 


187, 690 


22.9 

77.1 

10.6 

6.8 


1,  360 
4,540 
16,  330 
10.  330 


1,978 

11,  603 

761 

63 

3,399 

6,523 

664 


489 

797 
.'3.-.G 
93 
1,056  i 
625  ' 
935 


74 


188 

4.854 

10,  428 

1,606 

2,064 

19, 138 


]  6,  695 

75.  657 
3,318 

358 
26,  823 
53. 169 
4.941 
36.  400 
28, 907 
17, 973 

128 


25.125 


4,  449    264,  369 


110 

91  | 
715  ] 

35 

29 
100 
893 
110 

70 
262  J 
170  I 


20 
17  I 

332 

? 

11 

90 
11 
71 
G2 
29 


469 

250 

4,925 

86 

172 

366 

16,  227 

506 

389 

387 

567 


::.  585 


659 


24,  344 


16 
50 

82 
103 


38,56  I 


114 
223 


312 
3,  500 
1.732 
1,111 


6.655 


587,890    29.021     5,331  !   295,368 


75,773   130.098  I   314,506 


341— -Xo.  31 


1  Estimated  from  other  analyses. 


J 


18 

TABLE  V.— Composition  and  amounts  of  food  materials  and  table  and  kitchen  wastes  in 
dietary  of  the  college  club  in  Missouri  (dietary  No.  95) — Continued. 


Blind  <>t'  f<><xi  material. 


Percentage  composition. 


Protein 


\  BOl    !  Al'.I.E    |(  K  'l>    -continued. 

Table  and  kitchen  waste: 

Meat  (a) 

Do 

Do 

Fat 


Total  animal 


Bread,  wheat  (a).. 
Bread,  graham  (a) 
Biscuit,  soda  (a). . 
Vegetable  (a) 

Do 

Do 


Total  vegetable 
Total  waste 


Per  <'. 
21.9 
23.  4 

22.1 


Fat. 


/',  /•  el, 

-.'Ii.  7 

:;:.  7 

35.0 

100.0 


Carbohy- 
drates. 


Ver  cent. 


Weighl  used. 


Total 
food  ma- 
terial. 


Gram*. 
6,350 
6,350 
6.010 

4,540 


Nuti  i< 


Protein. 


drains. 
1,391 
1,480 
1,328 


23, 250 


7.3 

.7 

7.4 

2.3 

9.3 

13.7 

2.7 

2.9 

3.0 

3.6 

2.8 

5.0 

59.5 
58.4 
52.6 
13.6 
15.3 
12.5 


26.  650 
6,  920 
8,960 
5,  7So 
5,780 
9,070 


4,205 


1.945 
512 

- 

156 
173 
254 


Fat. 


<i  ran*. 

i ,  :.o5 

2,394 
2, 103 
4,540 


10,  542 


187 
159 
1,228 
168 
208 
454 


Carbohy- 
drates. 


Grams. 


15, 857 

4.  041 

4,713 

786 

884 

1.134 


63,  1G0 


3.873 


!,  4i>4 


27,415 


86.  410 


078 


27,415 


Table  10. — Recapitulation  of  weights  and  percentages  of  food  materials  and  nutritive 
ingredients  used  in  dietary  of  the  college  club  in  Jlixsouri  (dietary  No.  95). 


Weight  in  grams. 


Weight  in  pounds. 


Kind  of  food  material. 

Food 
material. 

Nutrients. 

Food 
ma- 
terial. 

Xutrients. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates. 

Pro- 
tein. 

Fat. 

Carbohy- 
drates. 

FOR  FAMILY,  7   DATS. 
T>re\'  veal,  and  mutton 

121,110 
68. 380 
16, 100 
41,  280 
23, 250 
S,  160 

520,  600 

16,  819 

31.578 

4 

266.9 
150.7 
35.5 
91.0 
51.3 
18.0 
1,147.7 

37.1 
4.5 
4.6 

11.9 

.6 

4.7 

39.7 

69.6 

126.7 

3.1 

8.7 

43.4 
6.2 

17.4 

2,050  1  57.478 

Poultry 

2.  061 

5.408 

279 

2, 121 

18  014 

1,417 

3.921 

19,  692 

2,  791 

Effca    , 

Butter          

18ft 

0  40 

Milk 

7,  890         18.  946 

41.80 

Total  animal  food 

798,  880 

46.  752 

124.  767 

19, 138 

1,761.1 

103.1 

275.1 

42.20 

Cereals,  sugars,  starches  — 

Vegetables 

Fruits 

361,  640 

187, 690 

38, 560 

25, 125 

3,  585 
311 

4.  440 
659 
223 

264,  369 

24.  344 
6.655 

707.  3 

413.8 

85.0 

55.  4 

7.0 

9.8 

1.4 

.5 

582. 80 
53.60 
14.70 

Total  vegetable  food.. . 

587, 890 

29,  021 

5,  331 

295, 368 

1,  296.  1 

64.  0 

11.7 

651.10 

Total  food 

1,  386,  770 

75,  77.; 

130, 098 

314, 506 

3,  057.  2 

167.1 

286.  8 

693. 30 

PEK  MAN  PER  DAY. 

Beef,  veal,  anil  mutton 

170 
96 
23 
58 
33 
12 

733 

24 
3 
3 
8 
..... 

25 

45 

81 
2 
5 

28 
4 

11 

.37 
.21 
.05 
.13 
.07 
.03 
1.62 

.05 
.01 
.01 
.02 

"""."6i" 

.05 

.10 
.18 
.01 
.01 
.06 
.01 
.02 

Poultry 

Butter. . . 

Milk 

27 

.06 

Total  animal  food 

1,125 

66 

176 

27 

2.48 

.15 

.39 

.06 

Cereals  sugars,  starches 

510 

264 

54 

35 
5 
1 

6 

1 

372 
34 
10 

1.12 
.58 

.12 

.08 
.01 

.01 

.82 
.08 

.02 

Total  vegetable  food.. 
Total  food 


1,953 


107 


183 


443 


1 .  82 


92 


19 

Table  10. — BecapitulaHon  of  weights  and  percentages  of  food  materials  and  nutritive 
ingredients  used  in  dietary  of  the  college  dub  in  Missouri  (dietary  No.  96) — Cont'd. 


Weight  in  grams. 

Weight   in  pounds. 

Kind  <>!'  food  material. 

Food 
material. 

Nutrients. 

Food 
ma- 
terial. 

Nutrients. 

Pro 

tcin. 

Fat. 

Carbohy- 
drates. 

Pro- 
triii. 

Fat. 

Carbohy- 
drates. 

PBBCEKTAGES  OF  TOTAL  FOOD. 

Beef,  veal,  and  mutton 

Pork,  lard,  etc 

/'.'/■  cri,; . 
8.7 
1.9 
1.2 
3.0 
1.7 
.6 
37.  5 

Per  ri. 
22.  2 

2.7 
2.7 
7.1 
.4 
2.8 
23.8 

Per  ct. 
24.3 
44.2 

1.  1 

Per  cent. 

Poultry 

3.0 

15.1 
2.1 
G.  1 

Cheese                 

Milk 



8.1 

Total  animal  food 

57.  G 

til.  7 

95.9               6.1  ' 



Cereals,  sugars,  starches 

20.  1          33.2            3.4             84.1 

13.5           4.7             .5               7.7 
2.8            .4            .2              2.1 





Total  vegetable  food. .. 

42. 4          38. 3            4.  1             93. 9 

Total  food 

100.0 

100.0 

100.0            100.0 



Taijle  11. — Nutrient*  and  potential  energy  in  food  purchased,  rejected,  and  eaten  in  dietary 
of  the  college  club  in  Missouri  (dietary  No.  95). 


jf  food  material. 

Nutrients 

Fuel 
value. 

Kind 

Protein. 

Fat. 

Carbohy- 
drates. 

Food  purchased: 

Grams. 

46,  752 
29,  021 

Grams. 

124,  767 
5,331 

Grams. 

19, 138 

295,  368 

Calories. 
1  430  480 

1  379  570 

Total 

75, 773 

130, 098 

314, 506 

2,  810,  050 

Waste : 

4.205 
3,873 

10,  542 
2,404 

115  °80 

27,  415 

150,640 

Total 

8,  078 

12, 946 

27,415 

265,  920 

Food  actually  eaten : 

42,  547 

25.  148 

114.225 
2.  927 

19,138 
267,  953 

1,315,200 
1,  228,  930 

Total 

67, 695 

117,152 

287,  091 

2  544  130 

MAN   I'ER  DAY. 

PER 
Foog  purchased: 

66 

176 

7 

27 

410 

2,020 

1  940 

Total 

in 

183 

443 

3  960 

Waste: 

6 
5 

15 
3 

165 

39 

210 

Total 

11 

18 

39 

375 

Food  actually  eaten : 

60 
36 

Ml 

4 

£ 

1  855 

Vegetable 

1,730 

Total 

96 

165 

-104 

3,  585 

» TOTAL 

fOt  'Ii  PURCHASED. 

PERCENTAGES   O 

Food  purchased : 

Animal 

Percent. 
61.7 

38.3 

Percent. 

95.9 

4.1 

/'•  reent. 

6.1 
93.9 

Percent. 
50.9 

Vegetable 

49.1 

Total 

100.0 

100.0 

100.0 

100  0 

20 

TaBLB  11.  —Nutrie»U  and  potential  I  uergy  in  food  purchased,  rejected,  and  eaten  in  dietary 
of  the  college  club  in  Missouri  (dietary  Xo.  95) — Continued. 


lind 

of  food  material. 

Nutrients. 

Fuel 

value. 

E 

Protein. 

Fat. 

Carbohy- 
drates*. 

PKBCKHTAOK8   Of 

A    imal  

TOTAL  FOOD 

PCKCHA8EU- 

-continued. 

Per  cent. 
5.6 
5.1 

8.1 
1.8 

Percent. 


Per  cent. 
4.1 

it  able 

8.7 

5.4 

Total 

10.7 

0.0 

8.7 

9.5 

Food  actually  eaten: 

Animal 

Vegetable 

56.1 
33.2 

87.8 
2.3 

6.1 
85.2 

46.8 
43.7 

Total 

89.3 

00.1 

91.3 

90.5 

COMMENTS  ON  THE  FOOD  INVESTIGATIONS  AT  THE  UNIVERSITY 

OF  MISSOURI. 


By  W.  O.  Atwatkk  and  Chas.  D.  Woods. 


After  Professor  Gibson  had  presented  the  foregoing,  as  a  preliminary 
report  of  the  food  investigations  undertaken  by  himself  and  associates 
at  the  University  of  Missouri,  and  before  he  had  opportunity  to  give  it 
the  final  revision  which  had  been  contemplated,  he  was  stricken  with 
an  illness  which  proved  fatal.  His  greatly  lamented  death  not  only 
prevents  the  contemplated  elaboration  of  the  results  already  obtained, 
but  interrupts  for  the  time  the  inquiries  into  the  food  economy  of  the 
people  of  Missouri  which  had  been  so  successfully  begun  at  the  uni- 
versity. Much  that  Professor  Gibson  hoped  to  say  and  do  must  there- 
fore be  left  unsaid  and  undone  until  the  work  can  be  taken  up  by 
others.  Meanwhile  the  writers,  with  whom  Professor  Gibson  had  been 
associated  for  a  number  of  years  before  going  to  Missouri  and  who 
have  been  familiar  with  his  work  there,  add  here  a  few  comments. 

THE   BREAD   AND  MEAT   CONSUMPTION   OF   FAMILIES   IN   MISSOURI. 

The  method  of  inquiry  and  the  results  detailed  on  pages  7,  8  are  of 
no  little  interest.  Of  course,  statistics  obtained  by  this  method  are 
always  incomplete,  but  with  the  limited  time  and  funds  at  Professor 
Gibson's  disposal  it  is  not  easy  to  see  how  better  answers  to  the  ques- 
tions as  to  the  kinds  and  the  relative  amounts  of  meats  and  bread  used 
in  the  ordinary  households  could  have  been  obtained,  and  the  number 
of  families  represented  in  the  report  is  so  large  as  to  give  decided 
value  to  the  average  figures. 

It  is  to  be  remembered  that  these  statistics  are  from  families  of  the 
classes  whose  sons  were  at  the  university.  It  would  seem,  therefore, 
that  they  could  hardly  be  assumed  to  represent  exactly  the  eating- 
habits  of  the  average  people  of  either  the  country  districts  or  the  cities 
of  Missouri. 

It  will  be  observed  that  the  term  "bread,?  includes  (1)  ordinary  wheat 
bread  raised  by  use  of  yeast  and  designated  as  "raised"  bread;  (2) 
"biscuit"  made  from  wheat  flour  but  not  fermented,  and  (3)  "corn 
bread  "  made  from  maize. 

21 


22 


The  figures  of  the  last  column  of  the  tabic  "Other  meats,  etc.," 

include  game  and  fish.  The  figures  show  the  proportion  which  each 
kind  makes  of  the  total  amount  consumed,  but  give  no  indication  of  the 
absolute  quantities  per  person  or  per  family  for  a  given  time. 

How  largely  the  sources  of  supply  regulare  the  character  of  the  food 
consumption  is  illustrated  by  the  following  {able,  taken  from  the  figures 
given  on  page  8: 

TABLE  12. — Kinds  of  bread  and  meat  eaten  by   families  in  country  and  cily. 


Kinds  of  bread. 

Kinds  of  meat. 

liaised,  j  Biscuit.         Coin. 

Beef, 
veal; 

mutton. 

Pork. 

Other 

meats, 

etc. 

Farmers  living  in  country,  with  lim- 

Percent.    Percent.    Percent. 
31                 54                 Ifi 

/'.  r  cent. 

24 
53 

nt.    Per  cent. 
57                   19 

Families  living  in  cities  or  larger  towns, 

40 

48  j              12 

27 

20 

Evidently  there  is  relatively  much  less  of  raised  bread  and  more  of 
corn  bread  and  biscuit  eaten  iu  the  country  than  in  the  town.  It  would 
seem  natural  to  assume  that  the  larger  proportion  of  yeast-raised  bread 
in  the  cities  is  due  to  bakers,  to  the  ease  with  which  good  quick-acting 
yeast  can  be  obtained,  and  to  the  fact  that  city  people  have  more  con- 
venient markets  to  buy  in  and  more  ready  money.  The  effect  of  supply 
upon  the  kinds  of  meat  eaten  is  even  more  evident.  Pork  is  easily 
raised  on  the  farm,  and  in  the  form  of  salt  pork,  bacon,  and  ham  is 
readily  preserved  for  later  use.  On  the  other  hand,  city  people  can 
always  have  fresh  beef,  veal,  and  mutton  from  the  markets.  That 
this  accounts  largely  for  the  fact  that  pork  constitutes  57  per  cent  of 
the  meat  supply  of  the  farmers'  families  and  only  27  per  cent  of  that 
of  families  living  in  the  large  towns  is  hardly  to  be  doubted,  though,  of 
course,  the  relative  cost  may  be  a  factor  also.  The  fact  that  beef,  veal, 
and  mutton  make  more  than  half  of  the  total  meats  eaten  by  well-to-do 
people  in  the  cities  and  less  than  a  quarter  of  that  used  by  thrifty 
farmers  is  naturally  explained  in  the  same  way. 

COMPARISON   OF   DIETARIES     OF     COLLEGE    STUDENTS    IN    MISSOURI, 
TENNESSEE   AND    CONNECTICUT. 

It  will  be  interesting  to  compare  the  results  of  the  studies  of  the  two 
dietaries  of  the  students7  club  at  the  University  of  Missouri  with  those 
of  investigations  of  other  college  clubs.  The  only  other  studies  of  this 
character  made  in  the  United  States,  and  at  present  available  and 
exactly  comparable  with  these,  so  far  as  we  are  aware,  are  several  series 
of  dietary  studies  of  students'  clubs  at  Wesleyan  University,1  Middle- 
town,  Conn.,  and  at  the  University  of  Tennessee,2  Knoxville,  Tenn. 


'Connecticut  Storrs  Station  Reports,  1891-1894,  and  U.  S.  Dept.  Agr.,  Office  of 
Experiment  Stations  Bui.  21. 
- 1'.  S.  Dept.  Agr.,  Office  of  Experiment  Stations  Bui.  29. 


23 


The  students  of  the  University  of  Missouri  were  mostly  residents  of 
that  State,  and  it  would  seem  fair  to  assume  that  their  eating  habits 
would  be  more  or  less  sach  as  they  had  acquired  at  home,  although  the 
diet  in  Columbia  would  be  somewhat  modified  by  the  markets  in  that 
city  at  the  time  when  the  dietaries  wore  made. 

In  the  following  table  the  results  of  the  dietary  studies  at  the  three 
colleges  are  summarized.  There  is  also  appended  to  the  table  for  com- 
parison a  suggested  dietary  standard  for  a  man  at  light  work.1  These 
comparisons  are  based  upon  the  quantities  of  food  actually  eaten  and 
not  upon  the  total  food  purchased. 

Table  13. — Comparison  of  nutrients  in  food  eaten  by  college  clubs  in  Missouri,  Tennessee, 

and  <  onnecticut. 

[Quantities  per  man  per  day.] 


Kind  of  food  material. 


FOOD   EATEN. 


In  Missouri : 
Animal  ... 
Vegetable 


Protein. 

Carboh}-- 
drates. 

Grams. 

57 
39 

Grams. 

156 

4 

Grams. 

25 

385 

Fuel 
values. 


Nutritive 

ratio. 


Total 


160 


410  | 


In  Tennessee : 

Animal  ... 
Vegetable 


Total 


92 


114 
13 


127 


12 
4ti7 


In  Connecticut : 

Animal 

Vegetable  .. 


63 


131 


21 
315 


Total 

Average  of  above: 

Animal 

Vegetable 


99 


139 


131 
9 


19 

400 


Total 

Suggested  standard  for  man  with  light  muscular 
work  (Atwater) 


95 

112 


140 


419 


Calories. 

1,785    

1,775    

3,  560  :         1 :  8.  0 

1,280    

2,240 

3,  520  1 :  8.  3 

1,560    

1,580    

3,140  1:  6.  7 

1,505    

1,915    

3,420  1:  7.8 

3,  000  !         1 :  5.  5 


We  are  far  from  urging  that  these  results  portray  accurately  the 
dietary  practices  of  the  people  of  the  different  sections  represented  by 
the  young  men  in  the  three  institutions.  Still  the  families  represented 
were  doubtless  numerous  enough  to  represent  fairly  well  the  people  of 
their  classes  and  communities. 

The  case  was  similar  with  the  club  at  Knoxville,  whose  members 
were  nearly  all  from  Tennessee.  The  homes  of  the  students  at  Middle- 
town  were  scattered  through  the  northern  Atlantic  States,  though  a 
few  were  from  other  States  and  countries.  The  larger  number  were 
from  towns  with  markets  in  which  the  available  food  materials  were 
very  similar  to  those  in  Middletown.  The  cost  of  board,  like  the  gen- 
eral living  expenses  of  the  students  at  Middletown,  was  decidedly 
larger  than  that  of  the  young  men  at  Knoxville  and  Columbia. 

1 1'.  S.  Dcpt.  Agr.;  Office  of  Experiment  stations  Bui.  21. 


A 


24 

It  will  be  noticed  that,  as  measured  by  the  suggested  standard,  the 
food  eaten  in  all  three  of  the  college  clubs  was  deficient  in  protein  and 
had  an  excess  of  the  nutrients  fats  and  carbohydrates)  which  s< 
simply  as  fuel  and  tend  To  make  the  nutritive  ratios  wide.  The  stand- 
aid  represents  nothing  more  Than  theattempl  to  state  in  a  general  way 
the  proportions  of  nutrients  which  physiological  experiment  on  the 
hand  and  observations  of  the  dietary  habits  of  tl  >le  on 

the  other  imply  To  be  most  appropriate.  Among  different  dietaries 
here  summarized  the  narrowest  nutritive  ratio  is  found  in  tin 
senting  the  people  who  were  most  favorably  situated  with  respect  to 
both  the  kinds  of  food  materials  at  their  disposal  and  the  pecuniary 
ability  to  select  at  will.  The  inference  is  that  the  diet  of  all.  and 
es]  ecially  of  those  in  the  more  Southern  States,  would  be  improved  by 
diminishing  the  carbohydrates  and  fats  and  increasing  the  protein.1 


to  the  same  subject  in  discussion  of  the  dietaries  of  the  sti 
the  University  of  Tennefes*  «-.  !".  8.  Dept.  Agr.,  Office  of  Experiment  Stations  Bnl.  29. 


UNIVERSITY  OF  FLORIDA 


3  1262  08927  7783 


■ 


